Chicken Wings with Balsamic Marinade and Sauce

Chicken wings are marinated in a thick, sweet balsamic sauce for several hours before seared then oven-baked to perfection.

18 chicken wings

Balsamic Marinade and Sauce:
1 cup balsamic vinegar
1 cup honey
1 cup brown sugar
2 Tbsp. ginger, grated
2 cloves garlic, minced
1 lemon, freshly juiced and zested
sea salt
black pepper, freshly ground

Garnish:
1 lemon, freshly zested

Chicken Wings: Separate the tip from the drumstick by cutting the chicken wings in between the joints. Transfer the chicken to a large sealable plastic bag.

Balsamic Marinade: In a bowl, mix together the marinade ingredients. Pour half of the marinade into the bag with the chicken, squeeze out most of the air, and seal tightly. Shake the bag gently to distribute the sauce evenly. Refrigerate for at least 4 hours.

Preheat oven at 180 C (350 F).

In a large pan on medium heat, sear the chicken wings for about 3 minutes, until golden brown. Continue cooking in the oven for about 30 minutes turning them often to avoid burning. Add the remaining marinade to the pan. On stovetop, continue cooking until the sauce is thick and coats the chicken wings evenly.

Serve chicken wings on a platter and garnish with lemon zest.

Makes 4-6 servings.